Bread, from wholemeal flour, grains & seeds

Commercially prepared bread made from flour containing all the milled constituents of the wheat grain, kibbled grains and sunflower seeds. Contains added folate, iodised salt and thiamin. Ready to eat.

Data calculated for AUSNUT 1999, from a recipe of wholemeal bread, raw sunflower seeds, raw pearl barley and raw rolled oats. Folic acid estimated using the approximate flour content of bread and the folic acid content of flour for bread making after taking into account baking losses (200 ug/100 g). Iodine is estimated using the salt content to first estimate the analysed sodium content of the bread, after adjusting for naturally occurring sodium and sodium from food additives (estimated at a total of 16 mg/100 g). The iodine contributed from this salt was then estimated assuming an iodine concentration in the salt of 45 mg per kilogram, assuming a 10% loss on baking. The iodine estimated from iodised salt (approximately 45 mcg/100 g) was then added to the naturally occurring iodine level previously measured in white bread (approximately 3 mcg/100 g) to determine the total iodine content after fortification.